No rice cooker? Learn how to cook Japanese rice on the stove! My simple tips and tricks will ensure your rice comes out fluffy with intact grain each time.
For Japanese short-grain rice, the ideal rice to water ratio is 1 : 1.1 (or 1.2), which is 10-20% more water. For easy American "cup" measurement, I used 25% in this recipe (rice to water ratio is 1 : 1.25). If you have a precise milliliter measuring cup or kitchen scale, use the following measurement. 200 ml water for 1 rice cooker cup (180 ml). 400 ml water for 2 rice cooker cups (360 ml). 600 ml water for 3 rice cooker cups (540 ml). 800 ml water for 4 rice cooker cups (720 ml). 1000 ml water for 5 rice cooker cups (900 ml).
Put rice in a large bowl. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times. Drain to a fine-mesh sieve and shake off excess water.
In a heavy-bottomed pot with a tight-fitting lid, put well-drained rice and measured water. Soak the rice for 20-30 minutes before cooking.
Close the lid and bring it to a boil over medium heat. Take a quick peek to see if water is boiling (otherwise do not open the lid).
Transfer the rice in airtight containers and close the lid to keep the moisture in. Let cool completely before storing the containers in the freezer (read my tutorial post).
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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